It’s wonderful to have you back here with me today! Welcome !
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In this newsletter, you’ll find “15.30 – The Golden Duo: Unpacking the Magic of Butter & Cheese.”
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Watch out for the PAID subscriber edition of le Bulletin on Saturday this weekend: “15.30.a – The Silent Death of France’s Most Beloved Cheeses ”- It’s not too late to subscribe←
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See you soon !
Warmly,
Judy – 26.07.2025
“There are many talented contributors to MyFrenchLife Magazine and I thank all of you for sharing your experiences with us in such an engaging manner.
You take us right across France & deep into many worm-holes. We delight in discovering
and learning more about France beyond the cliché”
Merci
Judy
Spread on toast at breakfast, melted into sauces, drizzled over meat, or used to elevate whatever you found at the market: butter is a simple, everyday, immediate pleasure.
Whether churned, hand-molded, or sourced from Flanders, Brittany, or Normandy, real butter is a farm product—local and seasonal. Its taste and color vary depending on the region and the cows’ diet.: writes Victor Coutard.
Read the entire article →
Bloomy-Rinded Cheeses: They’re Not All Brie!
There’s a tendency to refer to cheeses with a thick, mushroomy white rind as “Brie-style,” but this would be reductive to say the least.
Bloomy-rinded cheeses with a mushroomy, white exterior can be found all over northern France, and each boasts its own personality.” writes Emily Monaco.
Read the full article ←
Chers amis (dear friends)
And just like that, another week of exploring the good stuff wraps up here at The Bulletin. I genuinely hope you enjoyed our dive into the incredible worlds of fabulous French butter and cheese.
It’s truly fascinating how two simple dairy products can offer such a vast spectrum of flavours, textures, and culinary possibilities.
Now, before you head out to conquer your week, I’ve a thought experiment for you, something that often sparks lively debate among my fellow food enthusiasts. When you’re curating that perfect cheese board, or simply making a delicious sandwich, where do you stand on the great butter-and-cheese debate?
Are you a purist who believes cheese should stand entirely on its own, its nuances undiluted? Or do you, like me, sometimes find that a generous, high-quality butter can enhance the experience, adding a layer of richness or a subtle counterpoint to a sharp cheddar or a delicate brie?
I’m genuinely curious about your philosophy on this. Don’t be shy – hit reply and let me know your take. Until next time, keep it delicious!
See you soon
Judy
judy@myfrenchlife.org
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